http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100567560-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2003-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100567560-B1 |
| titleOfInvention | Method of Making Functional Kimchi |
| abstract | The present invention inhibits the growth and proliferation of harmful bacteria by lactic acid, strong anaerobic and flame resistant lactic acid bacteria produced during fermentation after soaking kimchi added with various functional growths, thereby producing various organic acids by high safety and lactic acid bacteria. It relates to a manufacturing method of functional kimchi rich in nutrients such as taste and calcium.n n n In the present invention, the functional growth (pheasant meat, chicken, duck meat, bone meat, ostrich meat and quail meat, etc.) in the seasoning required to soak kimchi, which is our own fermented food, is cut into bones with a size of about 2cm x 2cm. Mix it with salted cabbage and mix it in the same way as dipping it in kimchi. Put it in earthenware such as Onggi and ripen it for 20 days at a constant temperature in a low temperature warehouse of 5 ° C ~ 10 ° C or a natural cave. When it is made, the growth is changed into fermented meat by lactic acid bacteria, and it becomes nutrient-rich functional kimchi such as calcium which is well fermented to be eaten well as bone. By using the manufacturing process of the present invention, various lactic acid bacteria are contained, and there are growth inhibitory effects and safety against harmful bacteria, and taste of kimchi (raw materials, seasoning, amino acid produced by proteolysis) and nutrition (kimchi raw materials, vitamins, minerals , Complex nutrients by functional organic acids, etc.) and functional kimchi that can be easily digested and absorbed by protein decomposition.n n n Growth, Lactobacillus, Organic Acid, Cold Storage, Natural Cave, Aging, Calcium, Harmful Bacteria, Amino Acid |
| priorityDate | 2003-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.